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Greek brined cheese
milk is used. This process leaves Batzos comparatively low in fat. The Greek Ministry of Agriculture recognized Batzos as a protected designation of origin
Batzos
Designation Latin Type Registration year Ανεβατό Anevato PDO 1996 Μπάτζος Batzos PDO 1996 Φέτα Feta PDO 2002 Φορμαέλλα Αράχωβας Παρνασσού Formaella Arachova
List of European cheeses with protected geographical status
List_of_European_cheeses_with_protected_geographical_status
San Michali / Σαν Μιχάλη Anevato / Ανεβατό, a spreadable, creamy cheese Batzos / Μπάτζος, a salty, semi-hard to hard cheese which matures and is preserved
List of Greek Protected Designations of Origin cheeses
List_of_Greek_Protected_Designations_of_Origin_cheeses
Description Batzina A pita from Thessaly without filo, with pumpkin and batzos cheese originally added Blatsariá A greens pita (hortopita), without filo
List_of_Greek_dishes
Breed of sheep
days. The milk is used to produce many types of cheeses, such as Feta, Batzos, Manouri and many others. The highest recorded milk production was 777 litres
Chios_sheep
Village in Western Macedonia, Greece
and masonry. Cheesemaking was also practiced, including the production of batzos cheese. A 2013 article in the Greek-American publication Cosmos Philly reports
Avgerinos
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